Lemon Barfi
Lemon Barfi
I first test made these lemon barfis for my mom on Mother’s Day. She absolutely loved them! Her words, “This is one of the best sweets I’ve eaten in years!” I was so excited for the first time my mom ever said that about something I baked for her! I shared the recipe with my cousins in our family group chat and over night everyone decided to make their version of the lemon barfi and shared photos! We all live in different parts of the world and so to share the same dessert in different locations at the same time, was a moment I won’t forget! It made me so happy to share the recipe! I started making lemon barfis for my friends and many of them started requesting the recipe. It’s become one of my signature desserts. So now that it’s become a true family affair, I decided to share with you all!
There are so many key ingredients that really make the lemon custard zing! I find that using bottle lemon juice really makes the difference in this custard vs. using fresh lemon juice. The masaldani always comes in handy, even when making desserts. The pinch of haldi adds the bright yellow color finish to the lemon custard. The barfi is perfectly sweet and savory. The kosher salt makes all the difference!
This lemon barfi is sure to win all your friends and family over! It’s become a sort of addicition in my family! :)
Prep dough to bake
Baked barfi
Prep for lemon custard
Fill custard on barfi
Baked and cooled
Dress it and eat it!
Serving Size: 18-20 bars | Prep Time: 15-20 minutes | Bake Time: 23-25 minutes
Ingredients
Barfi
2 cups All Purpose Flour
1 cup melted unsalted butter
1/2 cup sugar
1/2 tsp. kosher salt
Lemon custard
1 can (400 mL) coconut milk
3/4 cup Lemon Juice (bottle juice or fresh lemon juice)
Zest of 1 large lemon
1 cup sugar
Pinch of haldi (turmeric)
5 tbsp. Cornstarch
Equipment:
Baking pan, parchment paper (optional)
Preparation:
Preheat over to 350F
To make barfi, mix all dry ingredients together and then add the melted butter
Line the pan with parchment paper and evenly spread the dough. Bake the barfi for 18-20 minutes. I used a 9” pan
To make the lemon custard in a sauce pan on medium heat, mix coconut milk, lemon juice, lemon zest, sugar and haldi
Mix 1 tbsp. of cornstarch at a time and make sure it’s fully dissolved before adding the next. Follow this until all cornstarch is dissolved in. Cook for 14-15 minutes. The cook time will enhance the lemon flavor, cook the sugar, and thicken the custard
Pour the custard on the baked barfi and cook the custard for 15 minutes at 350F
Let the lemon barfi get to room temperature for 30 minutes before cooling it in the fridge for 1 1/2 to 2 hours
Slide the lemon barfi out with the lined parchment and cut the pie into desirable sizes to enjoy!
Serve:
Cold with a light dusting of confectionate sugar (optional)
